Let them eat cake, cheesecake specifically! Today is National Cheesecake Day and there is no better way to celebrate than by making Cynthia Beretta’s decadent Bacon Caramel Cheesecake.

As co-founder of Beretta Farms, Cynthia loves creating delicious recipes from unexpected combinations. Opposites always attract when it comes to flavour pairings-- salty pretzels with sweet, sticky caramel drizzle, chewy chocolate chip cookies with a surprise potato chip crunch, french fries dipped in a creamy milkshake, and soon to be favourite, bacon and cheesecake. Bacon and cheesecake are both great on their own, but together they are the perfect marriage of salty and sweet. The unique flavour combination is sure to be a crowd pleaser.

With Cynthia’s Bacon Caramel Cheesecake recipe you can feel good about serving it to loved ones, as Beretta Farms is committed to raising proteins organically without the use of antibiotics or added hormones and steroids.

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Ingredients

Crust Ingredients

  • 6 slices Beretta Farms antibiotic and hormone free strip bacon

  • 1/4 cup packed brown sugar

  • 2 tablespoons rice vinegar

  • 1 cup graham cracker crumbs

  • 1/4 cup confectioners' sugar

  • 1/3 cup organic butter, melted

  • 1/8 teaspoon salt

Filling Ingredients

  • 1 250g packages organic cream cheese

  • 2 large organic eggs

  • 1 teaspoon vanilla extract

Topping Ingredients

  • 3 slices Beretta Farms antibiotic and hormone free strip bacon

  • 10 tablespoons organic salted butter

  • 1 1/2 cups light brown sugar, firmly packed

  • 2 tablespoons water

  • 1/4 teaspoon salt

  • 1/2 cup heavy organic cream

  • 1 teaspoon vanilla extract

Preparation

For crust, line an 8′′ springform pan with parchment and preheat the oven to 350°F. In a large bowl mix together brown sugar, rice vinegar, and maple syrup. Dip Beretta Farms Bacon into mixture. Lay on a baking tray and cook for 35 minutes. Let cool. In a food processor, crush up bacon until its a bread crumb like consistency. Stir together all remaining crust ingredients with the bacon crumbs, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

For Filling, In a mixer on low speed, combine cream cheese and sugar until smooth. Mix in eggs and vanilla, again mixing until smooth. Pour filling into the crust and place the cheesecake in the oven. Bake for 30 minutes. Remove cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, cover and refrigerate until ready to serve.

For sauce, in a medium skillet, cook bacon over medium high heat until bacon is completely cooked and crunchy. Once the bacon is cooked, remove from pan and chop into crumbles. Leave bacon grease in the pan and add butter, brown sugar, water, and salt. Place over medium-high heat and constantly stir until butter melts. Once butter has melted, reduce heat to medium and bring to a rolling boil for 5 minutes, stirring occasionally so the pan doesn't overflow. Remove from heat and stir in heavy cream, bacon crumbles and vanilla extract. Place back on heat and cook for another 1-2 minutes, stirring constantly. Remove from heat. Let the caramel rest 10 minutes to thicken. Drizzle bacon caramel sauce over cheesecake and serve.